YOUR SOLIN GENERATED RECIPE
Fluffy Buttermilk Pancakes with Scrambled Eggs
Light and airy buttermilk pancakes made with oat flour and Greek yogurt, paired with soft, protein-packed scrambled eggs for a satisfyingly savory and sweet start.
INGREDIENTS
0.25 cup Oat flour
0.25 cup Nonfat Greek yogurt
0.25 cup Low-fat buttermilk
0.25 cup Liquid egg whites
0.5 tsp Baking powder
0.25 tsp Vanilla extract
0.13 tsp Sea salt
3 large Eggs Eggs
0.5 cup Liquid egg whites
0.13 tsp Sea salt
0.13 tsp Black pepper
0.25 tsp Ghee
PREPARATION
In a medium mixing bowl, whisk together the oat flour, baking powder, and 0.125 tsp sea salt until well combined.
In a separate bowl, stir together the Greek yogurt, buttermilk, 0.25 cup liquid egg whites, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix, as small lumps are fine.
Heat a non-stick griddle or large skillet over medium heat and lightly coat with cooking spray if needed. Pour the batter to form 3-4 small pancakes and cook until bubbles form on the surface, then flip and cook until golden brown.
While the pancakes cook, whisk the 3 large eggs with the remaining 0.5 cup liquid egg whites, 0.125 tsp sea salt, and black pepper in a small bowl.
Heat the ghee in a separate non-stick skillet over medium-low heat. Add the egg mixture and cook, stirring slowly and constantly, until the eggs are soft, creamy, and just set.
Serve the warm pancakes alongside the scrambled eggs immediately.